Thick and Chewy Peanut Butter Cookies

Ingredients:

1 cup creamy peanut butter

1/2 cup unsalted butter, softened

1 cup brown sugar, packed

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

Directions:

Preheat oven: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

Cream butter and sugars: In a large bowl, beat the softened butter, peanut butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).

Add eggs and vanilla: Beat in the eggs, one at a time, and stir in the vanilla extract until smooth.

Mix dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.

Combine wet and dry ingredients: Gradually mix the dry ingredients into the wet mixture until a soft dough forms.

Shape and flatten: Scoop out dough (about 2 tablespoons per cookie) and roll into balls. Place them 2 inches apart on the baking sheet. Use a fork to press down lightly, creating a crisscross pattern.

Bake: Bake for 10–12 minutes or until the edges are golden but the centers are soft.

Cool and serve: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Prep Time: 10 minutes | Baking Time: 12 minutes | Total Time: 22 minutes

Kcal: 220 kcal | Servings: 24 cookies

Tips:

Chill the dough for 30 minutes before baking for thicker cookies.

Add 1/2 cup chocolate chips for a peanut butter-chocolate twist..